Did you know that a standard mason jar fits on your blender? Yep, just like they were meant to go together. We’ve showed you this surprising trick before. Now it’s time to really show you. Watch this video and see how a mason jar is the perfect accessory for your blender!
4.64 / 5 Stars | 209 Reviews
by Terri
“When your favorite apple is in season, pick up a bunch and make this luscious pie filling that freezes beautifully. Sliced apples are partially cooked on top of the stove with water, sugar, cornstarch, cinnamon and nutmeg. Then they ‘re ladled into containers and frozen. You ‘ll have enough for five 9-inch pies.”
A few weeks ago we shared our love for this vintage citrus wall chart, but our appreciation for vintage charts doesn’t end there. Perhaps it’s the spring, or perhaps it’s because they just look so great in a variety of kitchens, but we’re loving the look of vintage botanicals right now.
People close to me know I have a small soapbox I keep (figuratively) tucked away for times when I hear someone say, “Oh, I’ve wanted to make that recipe but it looks hard.” I then launch into a five minute diatribe on why it’s not and how to tackle it, with enough enthusiasm to convince that person it’s actually quite easy. Spring rolls are one such “hard” item I’ve convinced numerous people to make — and enjoy!
Warmer days mean the start of spring entertaining season: lazy days outdoors with friends, cozy dinner parties with fresh produce, and Memorial Day or graduation parties. As we shed our bulky clothes for something lighter, so too should your drinks! Put down the heavy cocktail or mocktail, and keep things fun and bubbly with things like a refreshing, sparkling cucumber cooler or a non-alcoholic strawberry and basil soda.
4.11 / 5 Stars | 7 Reviews
by nikkiw87
“Canned green beans get a sweet-and-sour sauce made with the smoky flavor of bacon.”
In honor of Mother’s Day, this post is a simple offering of a lullaby and a favorite recipe from my own mum, one that reminds me of her every time that I make it. And maybe a question to ponder: What nourishes you, and do you have enough of it?